|
|
|
|
| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm14879858 |
| 003 |
UV# |
| 005 |
20170210173152.0 |
| 008 |
020315s1986 sz a 000 0 ger d |
| 999 |
|
|
|c 124408
|d 124408
|
| 020 |
|
|
|a 3260051252
|
| 040 |
|
|
|a AGL
|b spa
|c AGL
|d UV#
|
| 041 |
1 |
|
|a ger
|b eng
|
| 050 |
|
4 |
|a TX558.P8E7
|b E72
|
| 072 |
|
0 |
|a Q505
|a Q105
|
| 100 |
1 |
|
|a Escher, Felix,
|d 1942-
|9 435451
|
| 242 |
0 |
0 |
|a Texture as a quality parameter in food processing.
|c /Felix Escher
|
| 245 |
1 |
0 |
|a Textur, Rheologie und Struktur in der Lebensmitteltechnologie :
|b eine Fallstudie an getrockneten Kartoffelprodukten /
|c Felix Escher.
|
| 260 |
|
|
|a Zürich :
|b Institut für Lebensmittelwissenschaft ETHZ,
|c 1986.
|
| 300 |
|
|
|a ix, 187 páginas :
|b ilustraciones;
|c 24 cm.
|
| 500 |
|
|
|a Sumario en ingles
|
| 504 |
|
|
|a Bibliografía p. 171-187.
|
| 650 |
1 |
4 |
|a Composición de los alimentos
|9 357455
|
| 650 |
|
4 |
|a Industria y tratado de alimentos
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DBUV
|
| 942 |
|
|
|c LIBRO
|2 lcc
|6 _
|
